We tried this recipe for 1.9 lb salmon filet: https://www.dinneratthezoo.com/grilled-salmon/ We followed the recipe verbatim in terms of ingredient proportions, but we purposely left the herbs intact instead of mincing them (see Outdoor grilling notes below). We also cut our filet in half to make it easier to flip on the grill (and to create more surface area for the marinade to penetrate).
This was delicious. The marinade was flavorful without being heavy-handed. We served this with another protein (Vietnamese garlicky roast chicken), brown jasmine rice, grilled Italian marinated vegetables. (June 2023)
Outdoor grilling notes: first, to make it easier to pick out the herbs before grilling, we left the fresh parsley in relatively large (2 inch) pieces, the thyme on its sprig, and the garlic in visible slices (not minced). We shook the marinade off, patted the skin dry, and lightly oiled the skin (about 1 Tbsp canola) before placing on the hot grill. Second, with excellent hands-on guidance from our friend Mary, we followed these grilling tips: https://www.foodiecrush.com/best-grilled-salmon/
Cooking Adventures 